Book a room

Book a table in Zacry's

Book a table in The Beach Hut

Book a table in The Living Space

Includes use of Swim Club before dinner in Zacry's

Book a treatment

Book a surf, yoga or HIIT lesson

Buy a gift card

Gift cards

Proper fudge cake

This proper fudge cake was created by an anonymous baker for our staff bake off, all we know is that they definitely weren't a chef (because that would be cheating), but other than that their identity is a mystery…

Here’s the recipe for this fudgey twist on a classic Victoria sandwich.

Ingredients

200g caster sugar
200g softened cooking margarine
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
284ml double cream
300g good quality soft fudge, chopped into cubes

…or you can make your own fudge
227g Roddas Cornish clotted cream
200g caster sugar
75g soft golden brown sugar
100g golden syrup
1/2 tsp vanilla essence

Method

1. Start off by creaming together the sugar and margarine together.

2. Add the eggs, flour, baking powder and milk and mix until light and fluffy.

3. Carefully fold in 100g of the fudge.

4. Set the oven to 170oC (fan). Divide the mixture into two 20 cm cake tins, level with a spatula and bake for 20 minutes until golden and the top springs back when pressed. Leave to cool on a wire rack.

5. To make the filling whip the double cream gently and when it has become firm cover one sponge and carefully sandwich together with the second sponge.

6. Melt the remaining fudge in a saucepan over a low heat. Leave to cool slightly and then pour over the top the cake.

7. Alternatively to make your own fudge place all the fudge ingredients in a saucepan together and heat gently, stirring until the sugar dissolves.

8. Bring to the boil, cover and leave to boil for 3 minutes.

9. Uncover and, using a sugar thermometer, continue to boil until the temperature reaches 116oC.

10. If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup o f cold water. If a soft ball forms , it is ready.

11. Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this can take up to 10 minutes.

12. Pour over the cake and leave to cool.

Top with chocolate shavings as an option.

Mary Berry’s top tip: Use baking margarine instead of butter to give a light and fluffy cake.

Discover more

Twelve drinks of Christmas 2024

This year’s Twelve Drinks of Christmas menu serves up a sparkling flavour of the Bay. Find out more.

Read more

Hot Honey Margarita

A spicy twist on a classic margarita, with Ocho Reposado tequila, lime, Cointreau and hot honey.

Read more

The Matterhorn

"With its nostalgic notes of Toblerone and amaretto, The Matterhorn cocktail sums up that Christmassy feeling for me” - Meg Clark, resident mixologist

Read more

Love & lemons

Made with our own Watergate Bay x Loveday Gin; balancing the lively freshness of lemon verbena with the creamy floral notes of coastal chamomile and elderflower

Read more

Blackberry & Vanilla Bramble

Discover the recipe for our Blackberry & Vanilla Bramble, featuring our new Watergate Bay x Loveday Gin and finished with frosted blackberries.

Read more

Banana Rum Old Fashioned

Warming flavours of winter spices, toasted banana bread and dark chocolate, this take on an Old fashioned features sustainable discarded banana peel rum.

Read more

Be the first to know

We'd love to keep in touch and send you the latest news, events, competitions and offers from the Bay. Sign up to receive our e-newsletter.